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red velvet cake in white plate

Red Velvet Cake

Red Velvet Cake is special because of its bright red color and mild chocolate taste, made even better with buttermilk and creamy cream cheese frosting. This simple recipe helps you make a perfectly soft and colorful cake every time. Let’s get started and make this amazing cake that’s sure to be a favorite!
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Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Course Dessert
Cuisine American
Servings 12

Ingredients
  

For the cake:

  • 1/2 cup of plain hot coffee or boiling water
  • 1/4 cup 21 grams unsweetened natural cocoa powder
  • 2 1/4 cups 279 grams all-purpose flour
  • 1/2 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon fine sea salt
  • 1/4 teaspoon ground cinnamon optional
  • 2 cups 400 grams granulated sugar
  • 1/2 cup 109 grams fresh vegetable oil
  • 1 stick 113 grams unsalted butter, melted
  • 2 large eggs at room temperature
  • 1 large egg yolk at room temperature
  • 1 cup buttermilk at room temperature
  • 2 teaspoons vanilla extract
  • 3 teaspoons red gel food coloring plus more if needed*
  • 1 teaspoon distilled white vinegar

For the cream cheese frosting:

  • 16 ounces 454 grams cream cheese, at room temperature
  • 2 sticks 227 grams unsalted butter, at room temperature
  • 2 teaspoons vanilla extract
  • 4 cups 500 grams powdered sugar, sifted

Instructions
 

  • Set your oven to 325°F to preheat. Prepare three 8-inch cake pans by lining them with parchment paper and coating both the parchment and the sides of the pans generously with nonstick cooking spray.
  • Mix the hot coffee and cocoa powder in a glass measuring cup, then cover and let sit for 5 minutes.
  • In another bowl, combine the flour, baking powder, baking soda, salt, and cinnamon.
  • In a big bowl, mix the sugar, vegetable oil, and melted butter. Add the eggs and yolk, stirring for about twenty seconds until well combined. Pour in the buttermilk, vanilla, and food coloring, and stir until mixed. Then, stir in the vinegar and coffee mixture. Gradually sift the flour mixture into the batter using a fine mesh sieve, mixing well after each addition until fully combined.
  • Evenly distribute the batter among the prepared pans. Gently tap the bottoms of the pans on the counter a few times to remove any air bubbles.
  • Bake for 25 to 30 minutes, or until a cake tester or toothpick inserted into the center comes out clean. It's normal for the top of the cake to appear slightly spongy. Set the cake pans on cooling racks. Once the pans are cool enough to handle, use a thin knife to gently loosen the edges of the cakes. Carefully invert the cakes onto the wire racks and allow them to cool completely.
  • How To Make Cream Cheese Icing
  • In a bowl, use an electric mixer with the paddle attachment (or a hand mixer) to blend the cream cheese and butter on medium-high speed until the mixture becomes light and smooth.
  • Be sure to scrape the sides and bottom of the bowl to get rid of any lumps.Mix in the vanilla extract and blend until fully incorporated.
  • Slowly add the confectioners' sugar while mixing on low speed, continuing until the frosting becomes fluffy and well-mixed.

How To Assemble

  • Place one of the cake layers with the flat side facing up on a cake stand or plate. Spread a third of the frosting evenly over the top of this layer. Add the second cake layer on top and frost it in the same way. Finally, place the last cake layer with the flat side up. Use the remaining frosting to cover the entire cake, smoothing it out with an offset spatula. Chill the cake in the refrigerator until you're ready to serve it!